Italian-style asparagus salad

Ingredients for 6 servings:

• 1 kg asparagus, white or green or mixed
• 4 tomatoes, dried in oil
• 3 tbsp balsamic vinegar
• 1 tsp Dijon mustard or sweet mustard
• 5 tbsp olive oil or oil from the sun-dried tomatoes
• 200 g cocktail tomatoes
• e.g. Parmesan, coarsely sliced
• 30 g pine nuts
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 42 minutes

perfect for grilling!

Wash the asparagus, peel generously, trim off the woody ends, and cut into bite-sized pieces. Bring a large pot of water to a boil, add salt. Add the asparagus and cook over low heat for about 12 minutes until tender, but not too soft. Remove and let cool. Drain the sun-dried tomatoes and finely dice. Lightly toast the pine nuts in a pan without fat. Mix together the balsamic vinegar, mustard, and oil and season with salt and pepper. Add the sun-dried tomatoes. Pour the mixture evenly over the asparagus and let marinate for at least an hour. Quarter or halve the cherry/cocktail tomatoes and scatter them over the asparagus, along with the pine nuts and coarsely grated Parmesan cheese. Toss the salad and add a little more pepper, if desired.